This gorgeous veggie tort is worth the effort
Vegan side dishes are usually pretty basic. Throw a bunch of root vegetables in the oven and call it a day.
As beautiful as baked veggies can be, this tort is an absolute show-stopper.
It certainly takes some effort, but the oohs and aahs will easily make up for it.
Go make this veggie tort so your guests have a featured image for their holiday Instagram post!
Roses are red, and orange, and purple...
I saw this idea on Pinterest and was so excited to make it… until I realized the base was a cream cheese filling and the crust was a basic gluten-filled buttery mess.
So we repurposed the recipe and now it’s both vegan and gluten free! Oh, and we made it a Vitamix recipe!
You do not need to be a good cook to pull off this recipe. You simply need some patience and a good artistic eye.
The top of the tort is what is so impressive, but the base is where you’ll find all of the flavor.
We’ve packed the base full of robust Indian spices that really bring these vegetables up to holiday side-dish standards. These flavors earned this recipe a spot in our 7 course gluten-free, vegan Thanksgiving menu. But we’re thinking it could probably serve as our centerpiece as well.
Other Noteworthy Versions
Useful tips for Veggie Tort
Cut your veggies lengthwise as thinly as possible. You want strips that are rollable and the thiner they are the better.
If you have a springform pan, use it. The presentation will be spot-on without having to remove it from a pie pan.
A beautiful, flavorful vegan side-dish
- almond flour - 2 cups (220 g)
- water - 2 Tbsp. (30 mL)
- baking soda - 1/4 tsp. (1.5 mL)
- coconut oil (melted) - 3 Tbsp. (45 mL)
- salt - 1/2 tsp. (2.5 mL)
- sweet potato - 1 large
- chickpeas (drained, save liquid) - 1/2 cup (125 g)
- curry - 2 tsp. (10 mL)
- turmeric - 1 tsp. (5 mL)
- ginger - 1/2 tsp. (2.5 mL)
- chickpea liquid - 1/4 cup (60 mL)
- zucchini - 2-3 whole
- various colored carrots (peeled) - 10-15 whole
- olive oil - 1/4 cup (60 mL)
- curry - dash
- turmeric - dash
- ginger - dash
- salt & pepper - to taste
- In a bowl add almond flour, water, baking soda, melted coconut oil and salt
- Mix until you have a crumbly (but uniform) consistency
- Push into 8 inch pie pan or springform pan until even
- Bake at 350 F (175 C) for 10 minutes
- Pierce a sweet potato several times, cover with a paper towel and microwave for 5 minutes
- Let it cool, then peel the skin off the sweet potato
- Add sweet potato, chick peas + liquid, and spices to your Vitamix container
- Blend on high for 15 seconds (you want a little bit of texture to remain)
- Spread on top of crust evenly
- Use a mandoline or peeler to slice the veggies into the thinest possible strips
– lengthwise along the entire length of the vegetable
- Lay strips on a plate in a single layer
- Microwave for 2 minutes
- Check if rollable. If they snap, put them back in the microwave in 1 min increments
- Roll one slice very tightly then roll another more loosely around that base
- Place into the sweet potato base starting from the middle and working out
- Alternate colors for best results
- Mix olive oil, and spices in a small bowl
- Brush the oil mixture onto the top of the tort, be generous with it
- Bake at 350 F (175 C) for 1 hour
- You want the roses to wilt a little on the edges (for visuals) and the veggies to be cooked through (for taste)
- Serve right out of the oven or at room temperature
- You’ll want to snap a pic, but when you do, make sure to tag #lifeisNOYOKE